After Cooking; Keeping Food Warm; Serve The Food Immediately; Storing Of Cooked Food - Proficook PC-SV 1159 Mode D'emploi

After Cooking

After cooking, you can use the food in different ways:

Keeping Food Warm

You can keep pasteurized food warm at 55 °C or higher until
it is served. While keeping the food warm prevents growth
of any germs, meat and vegetables are further cooked and
may turn mushy when they are kept warm too long. This
depends on the temperature and the type of food. Tough
pieces of beef may be cooked and kept for 24 to 48 hours in
a water bath at 55 °C. However, most food can be kept only
for 8 to 10 hours before becoming too soft.
Operate the Sous Vide pan as described above.
• Set a temperature of 55 °C.
• Select the max. time for keeping the food warm after
cooking.
Some hints in the following:
Food
Meat
Poultry
Fish
Vegetables

Serve the Food Immediately

You can eat the food immediately after Sous Vide cooking.
HINT:
• Fry cooked meat in a hot pan with a little oil crisply for
max. 1 minute on each side. The meat remains juicier
with shorter frying.
• By seasoning the raw meat before cooking, frying it
for a short time, and then vacuuming it, the meat is
completely ready for eating after Sous Vide cooking.

Storing of Cooked Food

IMPORTANT:
When you want to keep pasteurized food, cool it down in
ice water to 5 °C. The water bath should be filled at least
half with ice.
Then you can freeze the food in the vacuum bag or store it
at refrigerator temperatures for approx. 5 days.
If you wish to use frozen, already cooked food, you need to
thaw the vacuum-sealed food at 55 °C in a pan using the
Sous Vide cooker. Then remove it from the bag for further
processing or consumption.
50
PC-SV1159IM
Max. Time in Hours
6 - 10
2 - 3
1
2

Preparation of Yoghurt

Interesting Facts about Yoghurt

Yoghurt is a product that is similar to curdled milk and that is
acquired from milk through the action of bacteria.
The milk is enriched with yoghurt cultures (high bacterial
count). The bacteria multiply at an average temperature of
45 °C. The milk sugar (lactose) present in the milk is con-
verted to lactic acid. As a result, the milk congeals.
Preparation of Yoghurt
• You need pasteurized milk (H-milk) and natural yoghurt
at a mixing ratio of 100 ml : 15 ml (or 140 ml : 20 ml).
• You can purchase yoghurt jars in a specialist shop.
1. Place the pot with the appliance in the location where
these will not be moved or exposed to any vibration
while preparing yogurt. Otherwise, the yoghurt remains
liquid.
2. Heat the H-milk in a pot to ca. 45 °C and blend in the
natural yoghurt or the yoghurt culture. If you would like
to use fresh milk, boil this beforehand and allow it to cool
down to approx. 45 °C.
3. Fill this mixture into the previously cleaned jars. Screw
the lids onto the jars.
4. Place the closed jars in the pot with the attached Sous
Vide cooker.
5. Pour warm water into the pan (max. 45 °C).
6. Operate the Sous Vide pan as described above.
• Set a temperature of 45 °C.
• Set the timer for 12 hours.
NOTE:
• The longer the yoghurt matures, the stronger the taste
becomes.
• A jar of finished yoghurt can be used again as a start
culture, but not more than approx. 20 times, as the
effect weakens with time.
• Fruits, nuts, jam or similar items should be added after
preparation only.
• Always store the finished yoghurt in the refrigerator.
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